Sour Cream Coffee Cake

Sour Cream Coffee Cake

From Baked

Ingredients:

For the Crumb Topping:

• 3/4 cup flour
• 3/4 cup firmly packed dark brown sugar
• 1/2 teas salt
• 3/4 cup pecans, toasted
• 6 tbs unsalted butter, cold, cut into 1″  cubes

For the Chocolate Cinnamon Swirl:

• 1/2 cup sugar
• 1 teas dark unsweetened cocoa powder
• 1 teas cinnamon

For the Sour Cream Cake:

• 3 1/2 cups flour
• 1 teas baking powder
• 1 1/2 teas baking soda
• 1/2 teas salt
• 1 cup (2 sticks) unsalted butter, soft but cool, cut into 1″ pieces
• 2 1/4 cups sugar
• 4 large eggs
• 16 oz sour cream
• 1 1/2 teas pure vanilla extract

Preparation:

Make the Crumb Topping: Put the flour, sugar, and salt in a food processor and pulse for 5 seconds to mix. Add the pecans and pulse until the pecans are finely chopped and thoroughly incorporated, about 15 1 second pulses.

Add the butter and pulse until combined.You’re going for a mixture that looks like very  coarse sand. Cover with plastic wrap and set aside in the refrigerator.

Make the Cinnamon Swirl: In a small bowl, whisk together the sugar, cocoa powder, and cinnamon and set aside.

Make the Sour Cream Cake: Preheat the oven to 350 degrees F. Butter a 9×13″ baking pan.

Whisk together the flour, baking powder, baking soda, and salt together into a medium bowl. Set aside.

In the bowl of an electric mixture fitted with the paddle attachment, cream the butter until smooth, about three minutes. Scrape down the sides of the bowl with a rubber spatula, and add the sugar. Beat until smooth and starts to look fluffy.  Add the eggs, one at a time, beating well after each and scraping the sides as needed.

Add the sour cream and vanilla and beat until just incorporated. Add the flour mixture in three additions until just incorporated. Be careful not to overmix.

Pour one third of the batter into the prepared baking pan and smooth out with an offset spatula.  Cover with half of the cinnamon swirl mixture.

Pour one half of the remaining batter over the swirl mixture. and spread evenly again. Sprinkle remaining swirl mixture evenly over and top with the remaining batter. Top with the crumb topping. Go heavy on your crumb topping as most of it will bake into the cake.

Bake for 1 hour, rotating half way through cooking time, until golden brown or a toothpick inserted in the center comes out clean. Let cool on a wire rack for 30 minutes before serving.